No-Bake Lemon Coconut Bars

I love lemon anything and I love coconut anything.  And I love the two together .  One of my all-time favorite desserts is the lemon coconut bundt cake in my Veganomicon cookbook but unfortunately I can't eat cake everyday. Since I've been experimenting with making my own version of Lara Bars, I had to do one of my favorite flavor combinations.  Oh boy, it did not disappoint.  I feel way less guilty about devouring these little treats that are raw, vegan, whole food ingredients, with no sugar added.  

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Makes about 20 1-2 inch squares

Ingredients

1 cup raw cashews
2 cups dried dates, pitted
3/4 cup shredded unsweetened coconut
Zest of one lemon
2 tsp lemon juice
Pinch of salt

Method

Note: If your dates aren't very soft, soak them in hot water for 10 minutes or until softened.

Blend cashews in a food processor until it's just beginning to turn from a powder to a nut butter.  This will take a few minutes so be patient.  Now add your dates and process until it all comes together.  This could also take a few minutes.  Scrape down the sides if needed.  Now add remaining ingredients pulse several times until all incorporated. 

Remove and place on parchment paper.  Press into a square or rectangle and place another sheet of parchment on top.  Optional: use a cast iron skillet to flatten the top.  Chill in the refrigerator for about an hour, then cut into squares.  Store in the refrigerator.

Southwest Black Bean, Corn, and Rice Salad

So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave.  Oh and it's versatile too.  You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want.  The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

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Serves 2-3 as a side dish

Ingredients

1 tsp cumin

1/2 tsp chili powder

1/4 tsp chipotle powder or cayenne (optional)

1 Tbsp canola oil

1/4 cup vegetable broth

2 Tbsp red wine vinegar

2 cups cooked brown rice, barley or another grain

3/4 cup cooked black beans (about half a can drained)

3/4 cup frozen corn, thawed

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Method

Mix spices, oil, broth and vinegar in a large bowl.  Add remaining ingredients and stir until everything is combined and mixed with the dressing.  This is best if left to chill in the refridgerator 1-2 hours before serving.



Mango Coconut Rice



Yummy, creamy coconuty rice studded with chunks of sweet mango makes an easy tropical treat for breakfast or even dessert.  I prefer champagne mangoes but you can use regular ones as well and frozen mango is also an option.   Opt for unsweetened shredded coconut but if you can't find it, just omit or lessen the agave.  Another possible add-on for this, garnish chopped macadamia nuts and enjoy this tropical island vacation in a bowl!



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Serves 2

Ingredients

1 cup cooked brown rice
1/3 cup light coconut milk
Pinch of salt
1-2 tsp agave nectar
1/4 cup unsweetened shredded coconut
1 champagne mango, diced (just shy of a cup)

Method

Place rice and coconut milk in a small pot over medium heat.  Bring to a simmer.  Once simmering, begin stirring and it will thicken quickly.  Once desired consistency is reached, remove from heat and stir in agave, coconut, and mango.  Spoon into a bowl and serve.

Veggie Lasagna with Tofu Cashew Ricotta

Yep, this lightened up, healthy lasagna is vegan but you really won't miss the cheese, I swear.  I know because I always loved cheesy baked pasta dishes so I if I was going to create a cheeseless lasagna, it had to be good.  I skip using any type of packaged vegan cheese on this because I'm really picky about how I use those and I wanted to preserve the other flavors going on here.  Of course you can always switch up the veggies based on what you like or have on hand.  One important tip, do pick a good quality pasta sauce if you don't make your own.  I love Rao's, Marinelli's, and Paesana sauces.

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Serves 6

Ingredients

Basil Ricotta

¾ cup raw unsalted cashews, soaked in water 3-4 hrs

½ block of firm tofu, drained and pressed

1 cup fresh basil leaves

3 cloves garlic

2 Tbsp nutritional yeast

¼ cup lemon juice

1 Tbsp olive oil

Salt and pepper to taste

Low-sodium broth for sautéing

2 portobello caps, gills removed, diced

1 small bell pepper, diced

1 small onion, diced

1 heaping cup chopped broccoli

2 cloves garlic, minced

10 lasagna noodles, cooked according to package

2 cups pasta sauce

Method

Heat oven to 375 degrees.

Add all the basil ricotta ingredients to a food processor and process until it all comes together.  Set aside.

Heat a large skillet over medium heat and add a few  tablespoons of broth, just enough to barely coat bottom of the pan.  You don’t want too much liquid because you want the veggies to brown a bit.  Add portobello, bell pepper, and onion.  Cook 5 minutes stirring occasionally.  Stir in broccoli and garlic and, adding a little more broth as needed. Cook 3-4 minutes longer or until liquid has cooked off.  Season with salt and pepper to taste and set aside. 

Assemble lasagna: (note: you will have to trim noodles to fit and you may not use them all).  Coat bottom of a 8 or 9 inch square baking dish with some of the tomato sauce.  Add a layer of lasagna noodles, spread 1/3 of the ricotta on the noodles, top with half the veggies.  Spread 1/3 of remaining sauce on top.  Repeat with another layer of noodles, ricotta, veggies and sauce.  Now top with the last layer of noodles, ricotta and sauce. Cover with foil and bake 35-40 minutes.





No-Bake Peanut Butter Chocolate Chip Bars

This is my way of duplicating my favorite Lara Bar.  I figured they're so simple with just a couple ingredients that I could just make my own.  There's no sugar in these either, well except for the chocolate chips.  Keep them in the freezer and they'll be firm but still totally soft enough to eat without thawing.  Warning: these are addictive!

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Makes about 20 squares or tablespoon size ball

Ingredients

20 dried dates, soaked in hot water 15-20 minutes

1/2 cup natural peanut butter, divided (no other ingredients except peanuts and salt!)

2 Tbsp unsweetened cocoa

1/4 cup chopped unsalted peanuts

1/4 cup mini chocolate chips

Method

After soaking your dates they should be soft and pliable.  Add them to a food processor with half the peanut butter, and the cocoa.  Process until it's all combined and smooth.  Transfer to a bowl and stir in remaining peanut butter, chopped peanuts, and chocolate chips. 

You can either scoop tablespoon size amount of the mixture and roll into balls or take the mixture and press into a 1/4 inch thick disc on parchment paper.  Lay another piece of parchment and press on top so it is flat. Try a large cast iron skillet or just use your hands.  Chill in the freezer an hour or so. 

Remove from freezer, with a knife trim edges so they're straight (optional) and then cut into squares.  With the extra you've trimmed, you can roll into balls or just eat right then!

Store in the freezer.